Creamy and smoky this soup is great for a cool fall meal. Enjoy it as a starter or as the meal, it is packed with flavor and lets the pheasant stand out while being complimented by the creamy flavor. Pare with corn bread or large dinner rolls for a rustic charm.
Recipe: Smoked Pheasant & Wild Rice Soup
Mesquite Chicken Shake
1 ½ cups dry wild rice
4 Tablespoons butter
½ cup of flour (can use corn starch for lower gluten)
1 cup shredded carrot
4 cups chicken broth
1/2 teaspoon salt
1 heaping teaspoon chicken flavored bouillon
1 – 2 cups whole milk depending on desired thickness
3 Tablespoons dry sherry or lemon juice
- Cut pheasant into desired sized pieces and coat with Mesquite Chicken Shake.
- Smoke over mesquite wood at 225° until internal temp is 165°. Length of smoke will depend on how large your pieces of pheasant are but you will need to start this at least an hour before the other steps.
- Rinse the dry wild rice in cold water then cook according to package directions, about an hour.
- When the rice is finished cooking and it is tender then rinse in cool water again. This washes away some of the brown grayish color, so the finished soup will not have an undesirable grayish tone to the broth. Set the wild rice aside.
- In a large stock/soup pot melt butter. Sauté onions in butter until transparent.
- Blend in the flour stirring constantly with a fork or whisk, then slowly add broth, stirring constantly so it does not get lumpy but combines smoothly.
- Cook and stir until mixture comes to a boil. Boil for 1 minute, stirring.
- Turn down heat to medium/low and stir in 4 cups of the cooked wild rice (freeze remaining rice), cubed meat, carrots, bullion, salt, and simmer for about 5 minutes.
- Blend in milk and heat to desired temperature, careful not to scorch because cream-based soups like to scorch.
- Remove from heat and stir in sherry or lemon juice.
- Ladle into bowls and garnish. Serve alongside a crusty garlic bread and salad, or veggie sticks. Enjoy!